Lentil dal soup with spinach

Sauté onion and sweet potato in oil. 
Boil 8 cups water with 4 buillion. Add dill, thyme, marjoram and 4 bay leaves. 
Add 1.5 cups red lentils to pot. Add broth.
Add can of diced fire roasted tomatoes.
Add 1 tsp turmeric. Simmer 15 min until lentils are soft.
Remove bay leaves.
In separate pan, sauté 4 cloves of garlic in 1 TB olive oil until browned.
Add 1 can coconut milk to pot. Add garlic and oil.
Bring back to a simmer then add one whole package of spinach.
Remove from heat and stir in spinach.
Serve with naan.